Beet Ravioli with Brown Butter and Sage
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A Note from Feedfeed
When someone says brown butter, our ears start ringing. Add in freshly made beet ravioli by Chefs Steve Samson and Francesco Allegro of Rossoblu restaurant in Los Angeles? We're SOLD! These bright ravioli were made from scratch at our new FeedfeedLA test kitchen on our Miele Induction Cooktop! With this recipe, you can do the impossible and bring fresh ravioli to your kitchen!
We love this recipe because everything ties together so effortlessly. The earthiness of the beet filling is complemented by the brown butter sage sauce while the poppy seeds give a unique finishing spin to the dish. Fresh pasta can seem intimidating, but now is your chance to give it a whirl with this can't-beet ravioli!
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Recipe Card
For the Pasta:
ingredients
- 2 1/4 cups "00" flour, plus more for dusting
- 4 eggs
For the Filling:
ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 8 ounces red beets, cooked & chopped
- 1 cup grated Parmigiano Reggiano
- 1/4 cup mascarpone
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt, , to taste
For Finishing:
ingredients
- 1 stick unsalted butter
- 2 tablespoons minced sage
- 1 tablespoon poppy seeds
- Parmigiano Reggiano, for garnish
Method
Step 1
Make the pasta dough: On a clean work surface, shape the flour into a mound and make a well in the center. Add the eggs and, using a fork, whisk, slowly incorporating the flour. Once thickened, knead by hand until a smooth dough forms. Wrap and let rest at room temperature for 30 minutes.
Step 2
Meanwhile, make the filling: In a medium skillet, melt butter over medium heat, add onions and cook until softened, 6-8 minutes. Transfer to a food processor with the remaining filling ingredients and process until smooth. Transfer to a piping bag.
Step 3
Divide the dough into 2 halves and, using a pasta roller and more flour for dusting, roll each out, progressing thinner with each pass through the roller, until 1/6-inch thick. Pipe 1 tablespoon filling in mounds, spaced 2-inches apart across one sheet of pasta. Drape the other sheet of pasta over top, pressing to seal without trapping in any air. Using a flutted pastry cutter, cut out ravioli.
Step 4
To finish: Bring a large pot of salted water to a boil. In a large skillet, melt the butter over medium high heat, cook until browned, 6-8 minutes.
Step 5
Meanwhile, add ravioli to water and cook until tender, 3-4 minutes. Drain and add to the browned butter with the sage and poppy seeds. Toss until well coated, then season with salt. Divide between bowl and garnish with Parmigiano Reggiano, then serve.